Greek Salad with Oregano Marinated Chicken

Greek Salad with Oregano Marinated Chicken

Greek Salad with Oregano Marinated Chicken

September 21, 2018
: 4-6 servings

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Ingredients
  • For the chicken:
  • 1 lemon, juiced
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dried oregano
  • A couple good pinches kosher salt
  • 10 grinds black pepper
  • 4 (6 to 7-ounce) boneless skinless chicken breasts
  • For the dressing:
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 lemon, juiced
  • 2 cloves garlic, smashed with the side of your chef's knife
  • 1 teaspoon dried oregano
  • 3 pinches kosher salt
  • 10 to 15 grinds black pepper
  • For the salad:
  • 2 to 3 hearts romaine lettuce
  • 1 English cucumber, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch chunks
  • 3 vine-ripened tomatoes (about 3/4-pound), cored and cut into 1/2-inch chunks
  • 1/2 red onion, very thinly sliced
  • 1/2 cup pitted kalamata olives, coarsely chopped
  • 1/4 cup crumbled feta cheese
Directions
  • Step 1 To marinate the chicken: In a non-reactive dish, combine the lemon juice, olive oil, oregano, salt, and pepper and mix together.
  • Step 2 Add the chicken breasts to the dish and rub both sides in the mixture.
  • Step 3 Cover the dish with plastic wrap and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.
  • Step 4 To make the dressing: Combine all the ingredients in a resealable container and shake vigorously.
  • Step 5 Refrigerate until ready to serve, and then bring to room temperature before tossing salad.
  • Step 6 Assemble the salad: cut off any dark tips and the bitter white bottoms from the romaine leaves.
  • Step 7 Cut the lettuce into 1-inch strips and place in a bowl that is large enough to hold all the salad ingredients comfortably.
  • Step 8 Scatter cucumbers, tomatoes, red onion, olives, and feta over the top.
  • Step 9 You can prepare the salad up to a few hours in advance. Cover it with a moist paper towel and refrigerate until 30 minutes before serving.
  • Step 10 To cook the chicken: Heat a nonstick skillet or grill pan over high heat.
  • Step 11 Add the chicken breasts and cook, turning once, until well browned, about 4 to 5 minutes on each side or until cooked through.
  • Step 12 Let the chicken rest on a cutting board for a few minutes before slicing it into thin strips.
  • Step 13 Give the dressing a good shake and pour it into a nice little serving bowl, using the lid to strain out the garlic.
  • Step 14 Toss salad just before serving and fan chicken out on top.

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